Deb, I was glad to see your message and hope all is well with you and your husband. I'm happy to post these bread recipes for you, all taken from the American Heart Association's 5th Edition Cookbook. Let me know whenever you want any other recipes! Janet

BASIC BREAD
(Makes 2 1-pound loaves - 16 slices per loaf - Serves 32 - 1 slice per serving)

1 cake yeast or 2 envelopes dry yeast
1/4 cup lukewarm water
2-1/2 Tbs sugar
1-3/4 cups skim milk
1 tsp salt
3 cups sifted flour
2 Tbs acceptable vegetable oil
3 cups sifted flour
Vegetable oil spray

Dissolve yeast in lukewarm water in a large mixing bowl. Set aside.

In a bowl, mix together sugar and milk. Stir into dissolved yeast. Add salt and 3 cups of flour. Beat until smooth. Add oil.

Gradually mix in remaining 3 cups flour until dough is stiff enough to handle. Knead dough until it is smooth and elastic. Lightly spray a bowl with vegetable oil spray. Add kneaded dough and turn to coat all sides with oil. Cover with a clean cloth and let rise in a warm place (about 85 degrees F) until doubled in bulk.

Divide dough into two equal parts. Lightly spray two 10x5-inch loaf pans with vegetable oil spray. Shape dough into loaves and place in prepared pans. Cover and let rise again until doubled in bulk.

Preheat oven to 425 degrees.

Bake loaves 15 minutes. Reduce heat to 375 degrees and continue baking 30 minutes longer. Remove bread from pans and place on wire racks to cool.

96 calories; 0mg cholesterol; 1gm total fat; 74 mg sodium.

Variation - Herb Bread:
Mix the following herbs into dough just before kneading: 1/2 tsp nutmeg, 1/4 tsp thyme, 1/2 tsp rosemary, and 2 tsp caraway seeds. Proceed as directed.
(Nutrition information is same as above)

HERB CHEESE BREAD
(Makes 1 loaf; Serves 32 - 1 thin slice per serving)

1 package dry yeast
1/2 cup lukewarm water (110 degrees F)
2 Tbs sugar
1/2 cup plain nonfat yogurt
1/2 cup skim milk
2 Tbs olive oil
1/4 cup finely chopped green onion
1 Tbs finely chopped fresh rosemary
1 Tbs finely chopped fresh dill
1 Tbs finely chopped fresh basil
1 tsp salt
1 tsp freshly ground black pepper
1/4 cup grated Parmesan cheese
4 cups flour
Vegetable oil spray

Combine yeast, water and sugar in a large bowl, stirring until yeast and sugar are dissolved. Stir in yogurt, milk, olive oil, onion, herbs, salt, pepper, and Parmesan cheese. Mix well. Stir in flour. Knead dough on floured surface, or in bowl if desired, until smooth and elastic.

Lightly spray a bowl with vegetable oil spray. Place dough in bowl, cover, and let rise until doubled.

Lightly spray a 9x5x3-inch loaf pan with vegetable oil spray.

Punch dough down, shape into a loaf and place in prepared loaf pan. Let rise until sides of loaf nearly reach top edges of pan.

Preheat oven to 350 degrees. Bake bread 50 minutes. Cool on a rack.

70 calories; 1mg cholesterol; 1gm total fat; 84mg sodium.

QUICK AND EASY REFRIGERATOR ROLLS
(Serves 36; 1 roll per serving)

2 egg whites, slightly beaten
1/2 cup acceptable vegetable oil
1/2 cup sugar
1 package yeast dissolved in 1/4 cup warm water
1 tsp salt
1 cup lukewarm water
4 cups unsifted all-purpose flour or whole wheat flour

In a large bowl, stir ingredients together in the order given above. Cover and refrigerate dough at least 12 hours. (Dough may be kept in refrigerator several days.)

Make three dozen rolls in your favorite shape. Place on a lightly floured board and let them rise 2 hours before baking.

Preheat oven to 375 degrees. Arrange rolls on cookie sheet and bake 10 minutes. Remove rolls from cookie sheet and serve immediately.

85 calories; 0mg cholesterol; 3gm total fat; 62mg sodium.